*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I've made this many times now very good. I did have one loaf that didn't turn out and that was because I over beated it and it sunk in after I took it out of the oven. Other than that 'one' mishap this is quite fluffy and sweet.
I should of realized this recipe was flawed when the sugar ingredient was only 1 1/2 teaspons. But I still gave it a try and it came out exactly like my expectations. No flavour not even spongy. Maybe there was a typo with the ingredients. If I added more sugar this cake could of probably been saved. But instead it falls flat! EDITORS NOTE: The incorrect sugar amount was due to a technical error on our part. We have fixed the recipe and apologize for the inconvenience.
This cake is a great tasting easy cake. I almost didn't make it because of the previous review but saw the editor note and proceeded. My young son helped make it. Also is a great recipe for using milk that is about to go bad... LOL! Thumbs up!
Followed the recipe exact. Texture was exactly what I was looking for (perfect) but it was very "eggy" tasting and not very sweet. My daughter said it tasted like plain pancakes. I couldn't serve this (made it for strawberry shortcake) It went in the garbage.
This was a good cake it was more like a pound cake than a sponge cake though. I made it for strawberry shortcake and it fared well for that purpose. I actually liked it better plain with just whipped cream on top. Yum!